1 bell pepper
1 head of cabbage
3 prongs {stalks} celery
Chop cabbage, celery & pepper.
Mix 1 cup sugar, 1 teaspoon turmeric, 1 teaspoon mustard seed. Bring to boiling point. Pour over cabbage while hot; add salt & pepper to taste. Cover and refrigerate for several hours.
This will keep one week or longer.
From Maudine Smith
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